Every month we send out the recipe of the month in the Susan Greig Newsletter. For your convenience we also publish the recipes on this website below.

BEEF BOURGUIGNON PIE

Serves 8 - 10

Ingredients

• OLIVE OIL FOR FRYING
  
• ½ PACKET DICED BACON OR MACON
  
• 1.3 KILOS LEAN STEWING STEAK OR CHUCK CUT INTO CUBES
  
• SALT AND PEPPER
  
• 3 LARGE CARROTS CUT INTO DIAGONAL DISCS
  
• 2 ONIONS SLICED INTO ROUNDS
  
• 2 CRUSHED GARLIC CLOVES
  
• ½ CUP BRANDY
  
• 1 750ML BOTTLE RED WINE
  
• 2 CUPS BEEF STOCK
  
• 1 TBS TOMATO PASTE
  
• 1 TSP FRESH THYME LEAVES / 4 CRUSHED BAY LEAVES
  
• 12 SMALL ONIONS SKINNED AND BOILED FOR 30 MINS AND HALVED
  
• 2 PACKETS OF BUTTON MUSHROOMS HALVED
  
• 3 TBS CORNFLOUR
  
• 2 TBS CHOPPED FRESH PARSLEY
  
• 10 BABY POTATOES BOILED, SKINNED AND HALVED
  
• 1 ROLL PUFF PASTRY
  
• 1 BEATEN EGG

Method

1. BOIL THE POTATOES AND BABY ONIONS FOR 30 MINS UNTIL SOFT. SET ASIDE.
2. HEAT THE OLIVE OIL IN A DEEP OVENPROOF PAN AND FRY THE DICED BACON/MACON. ONCE BROWNED, REMOVE WITH A SLOTTED SPOON. FRY THE DRIED AND SEASONED BEEF CUBES IN SMALL BATCHES UNTIL BROWNED ON ALL SIDES AND SET ASIDE WITH THE BACON.
3. PUT THE CARROTS, ONIONS,SALT AND PEPPER IN THE POT AND COOK UNTIL SOFT THEN ADD THE GARLIC AND FRY A LITTLE LONGER. ADD THE BRANDY AND THEN PUT THE MEAT BACK INTO THE POT. ADD THE WINE AND BEEF STOCK TO COVER THE MEAT AND VEGETABLES WITH THE TOMATO PASTE AND FRESH THYME AND A FEW CRUSHED BAY LEAVES. BRING TO THE BOIL ON THE STOVE THEN TRANSFER TO THE OVEN AND BAKE AT 120C FOR 1 ½ HOURS WITH A TIGHT LID ON.
4. Once the meat has baked in the oven for an hour – take the dish out of the oven and place the beef in a pie dish. Check the seasoning. Roll out the puff pastry on a floured work surface and drape over the pie dish – making a few incisions to let the steam escape while baking. Beat an egg and paint the egg wash over the pastry to make it golden.
5. Bake in a 180c oven for 30 – 40 mins until the pastry is golden and flaky.

EGGPLANT RISOTTO

Serves 4

Ingredients

• 2 LARGE EGGPLANTS
• OLIVE OIL FOR FRYING
• 3 CUPS CHICKEN OR VEG STOCK
• 30 G BUTTER
• 1 ONION FINELY DICED
• 2 GARLIC CLOVES CRUSHED
• 1 CAN CHOPPED ITALIAN TOMATOES
• 2 TBS CHOPPED BASIL PLUS EXTRA FOR GARNISH
• SALT AND PEPPER
• 1 CUP CARNAROLI RICE
• ½ CUP WHITE WINE
• 1 CUP GRATED PARMESAN
• 150G CHOPPED MOZZORELLA

Method

1. SLICE THE EGG PLANT INTO ROUNDS AND EITHER FRY IN OLIVE OIL OR BAKE IN A 180C OVEN DRIZZLED WITH OLIVE OIL AND SEASONING UNTIL SOFT.
2. BRING THE STOCK TO A SIMMER.
3. FRY THE ONIONS AND GARLIC IN OLIVE OIL AND BUTTER UNTIL GOLDEN AND THEN ADD IN THE TINNED TOMATOES AND BASIL AND COOK FOR ABOUT 5 MINS. TAKE OUT ½ CUP OF THE TOMATO MIXTURE AND SET ASIDE.
4. ADD THE RICE TO THE TOMATO MIXTURE IN THE PAN AND STIR UNTIL ALL THE RICE IS COATED – ADD THE WINE AND ALLOW IT TO COOK THE RICE THEN ADD THE STOCK A LADLE AT A TIME COOKING THE RICE UNTIL IT IS ABOUT ¾ COOKED THROUGH.
5. LAYER THE INGREDIENTS IN AN OVEN PROOF DISH – RICE, PARMESAN,EGGPLANT, TOMATO AND REPEAT UNTIL THE INGREDIENTS ARE FINSIHED – PROBABLY 2 LAYERS DEPENDING ON YOUR DISH SIZE.
6. TOP WITH THE RESERVED TOMATO SAUCE AND PARMESAN AND BAKE IN A 200C OVEN FOR ABOUT 15 MINS UNTIL FULLY COOKED AND BUBBLING.

SPAGHETTI CARBONARA FRITTATA

Serves 6-8

Ingredients

• 30ML OLIVE OIL
• 1 ONION, FINELY CHOPPED
• 1 GARLIC CLOVE, FINELY CHOPPED
• 5 BACON RASHERS, FINELY CHOPPED
• 150G SPAGHETTI
• 200ML FRESH CREAM
• 2 EGGS
• SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE

Frittata

• 6 EGGS
• 800ML PARMESAN, FRESHLY GRATED
• HANDFUL FRESH BASIL, TORN
• 1 LARGE TBS BUTTER
• SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE

Method

1. PREHEAT THE GRILL.
2. HEAT THE OIL IN A SAUCEPAN AND SAUTE’ THE ONION UNTIL TRANSLUCENT, ABOUT 2 MINUTES.
3. ADD THE GARLIC AND BACON AND FRY FOR A FURTHER 2-3 MINUTES.
4. COOK THE PASTA IN PLENTY OF SALTED BOILING WATER UNTIL AL DENTE. DRAIN.
5. PLACE THE PASTA BACK IN THE POT WITHOUT THE WATER AND ADD THE FRESH CREAM, EGGS AND BACON MIXTURE. CONTINUE TO STIR OVER HIGH UNTIL THE EGGS ARE COOKED. SEASON.
6. FOR THE FRITTATA, PLACE THE EGGS IN A LARGE MIXING BOWL, ADD THE PARMESAN AND PEPPER, AND MIX WELL TO COMBINE. ADD THE SPAGHETTI AND BASIL LEAVES AND STIR WELL.
7. MELT THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM HEAT AND POUR IN THE EGG MIXTURE. TURN THE HEAT DOWN TO LOW AND WHEN THE EGGS HAVE THICKENED PLACE THE FRITTATA UNDER THE GRILL UNTIL THE TOP HAS SET BUT NOT BURNED.

BAKED FISH WITH LEMON POTATOES

Serves 6-8

Ingredients

• 1 ½ KG SNAPPER, CLEANED, SCALED, DEBONED & BUTTERFLIED
• 1 HANDFUL PARSLEY
• 2 TBS LEMON RIND
• 1 ½ TSP CHILLI FLAKES
• OLIVE OIL
• 1 KG POTATOES
• 3 GARLIC CLOVES
• SALT & BLACK PEPPER
• 125ML STOCK
• 150G PITTED BLACK OLIVES
• 60ML LEMON JUICE
• LEMON WEDGES
• HANDFUL PARSLEY, FINELY CHOPPED
• SPRIG OF FRESH ROSEMARY

Method

1. PREHEAT OVEN TO 200⁰C.
2. PAR BOIL POTATOES FOR ±15 MINUTES OR UNTIL SOFT AND CUT INTO THICK SLICES AND PLACE IN A ROASTING DISH.
3. ADD THE OLIVE OIL, GARLIC, LEMON WEDGES, SALT & PEPPER, STOCK, ROSEMARY AND LEMON JUICE AND GENTLY TOSS TO COMBINE.
4. PLACE IN OVEN AND COOK STIRRING EVERY 10 MINUTES UNTIL POTATOES ARE CRISPY.
5. MAKES 3 SLASHES ON THE SIDES OF THE FISH AND PLACE ON A BAKING TRAY.
6. PROCESS THE PARSLEY, LEMON RIND, OLIVE OIL, SALT AND CHILLI FLAKES AND SPREAD THE PASTE OVER THE FISH AND INTO THE SLASHES.
7. LOWER THE OVEN SETTING THE 180⁰C AND PLACE THE FISH IN THE OVEN ON THE SHELF BELOW THE POTATOES AND BAKE FOR 20 MINUTES UNTIL COOKED THROUGH.
8. ADD THE OLIVES AND PARSLEY TO THE POTATOES FOR THE LAST 5 MINUTES, THEN PLACE THE FISH ON TOP OF THE POTATOES AND SERVE AT ONCE.

TROPICAL ETON MESS

serves 6

Ingredients

• 1PACKET HOME MADE MERINGUES FROM HELENS CAKES OR HOME BAKES
• 1 BOTTLE LEMON CURD FROM WOOLWORTHS
• 500 ML CREAM
• 1 KIWI FRUIT DICED
• ½ PINEAPPLE DICED
• 2 GRANADILLAS
• 1 LIME ZESTED
• TOASTED COCONUT FLAKES FOR GARNISH
• MINT LEAVES FOR GARNISH

Method

1. BEAT THE CREAM INTO STIFF PEAKS. FOLD THROUGH 4 TBS OF LEMON CURD AND ½ OF THE DICED FRUIT AND HALF OF THE MERINGUES BROKEN INTO PIECES. PLACE IN GLASSES FOR SERVING.
   
   
2. TOP WITH THE REMAINING FRUIT, MERINGUES, COCONUT, LIME ZEST AND MINT.

PERSIAN PAVLOVA

Ingredients

• 6 JUMBO EGG WHITES
• 200G CASTER SUGAR
• 500G PLAIN HALVA, CUT INTO CUBES
• 200G PITTED DATES, CHOPPED
• 200G DRIED CRANBERRIES
• 125G ALMOND MEAL
• 50 G PISTACHIO NUTS, CHOPPED
• 50G BLANCHED ALMONDS,CHOPPED
• 120G WHITE CHOCOLATE CHIPS
• 1 TSP ROSEWATER
• CHOPPED PISTACHIOS, POMEGRANATES AND ICING SUGAR FOR GARNISH

Method

1. PREHEAT THE OVEN TO 180C. GREASE A 24CM SPRINGFORM TIN AND LINE BASE WITH BAKING PAPER.
   
   
2. WHISK THE EGG WHITES UNTIL SOFT PEAKS FORM THEN GRADUALLY ADD THE CASTER SUGAR UNTIL THE MIXTURE IS FIRM AND GLOSSY.
   
   
3. GENTLY FOLD IN THE BALANCE OF THE INGREDIENTS AND SPOON MIXTURE INTO THE TIN. BAKE FOR ONE HOUR UNTIL THE CAKE IS FIRM TO THE TOUCH.
   
   
4. ALLOW THE CAKE TO COOL COMPLETELY AND SCATTER WITH THE PISTACHIO AND POMEGRANATE TOPPING – DUST WITH ICING SUGAR AND SERVE.

SERVES 6-12

METHOD

1. Peel pears and place in a basin of water with lemon juice.
   
2. Place castor sugar in a saucepan with 500ml water and vanilla. Stir over low heat and dissolve sugar. Add pears and poach for 10 to 15 minutes.
   
3. Pre heat oven to 180ºC. Line 1 baking tray with baking paper.
   
4. Halve the pears lengthways, remove cores leaving stalks attached. Cut slices lengthways almost to the top so you can gently fan out the pear halves.
   
5. Cut the pastry into a large circle and place onto a baking sheet.
   
6. Slice marzipan thinly and cover the inside of the circle.
   
7. Mix 2 tablespoons of finely chopped ginger and syrup with the tub of mascarpone and spread on top of the marzipan.
   
8. Lightly score the pastry around the edge and place the pears on top. Brush pastry with egg and bake for 20 – 25 min until golden. Dust pears with castor sugar and blow torch to form toffee crust. Dust with icing sugar and serve with cream.
   

Past Recipes of the Month